Bologna is a classic. And, since it’s ready to eat when you take a slice out of the package, it’s awfully intimidating to try to think of creative ways to use bologna. It’s one of those simple-but-perfect sandwich staples, like PB&J or summer tomato sandwiches. As with most foods that are perfect just as they are when purchased, the best recipes that use these foods are the short ones. And this smoked bologna recipe has a whopping two ingredients.

With smoking, of course, it’s all about the method. Since bologna is fully cooked, it’s not about reaching an internal temperature. Smoking the bologna adds a great depth of flavor, but not so much that you can’t tell that you’re eating a childhood favorite. The key to smoked bologna is a low temperature (225 Fahrenheit) and watching for that dark, crusty bark to form. It’s hard to resist the urge to make a rub, I know, but bologna is salty enough on its own to support a bark.

The best thing you can do to smoked bologna is make a sauce to smother it in. This recipe has a couple of jalapenos tossed into the smoker with the bologna. After two hours, the smoked jalapenos are blended into a tangy mustard barbecue sauce. The rich, smoky jalapeno taste takes over the sauce, but the vinegar blend keeps the spiciness in check. The flavor of the barbecue sauce intensifies over time, so make sure you’ve got enough Petit Jean Meats on hand to enjoy with the sauce!